Until fairly recently, not many people had heard about panko, used in Japan primarily to coat croquettes and for deep-frying. Now, boxes of panko are routinely stocked in U.S. supermarkets, side-by-side with breadcrumbs.

Ingredients

4-- firm, ripe tomatoes, about 8 ounces each (3-inch diameter)

1 1/4teaspoons kosher salt, divided

1tablespoon canola oil

1 1/2cups diced zucchini

1/2cup diced onion

1/2cup diced red bell pepper

1/2cup panko (Japanese breadcrumbs)

2tablespoons chopped fresh basil

2tablespoons grated Parmigiano Reggiano cheese

1/8teaspoon coarse ground black pepper

2teaspoons extra-virgir olive oil

Instructions

Cut a thin slice off top of each tomato. Separate pulp from shell with a serrated knife and scoop out pulp with a spoon. Sprinkle inside of each tomato with 1/4 teaspoon salt.

Preheat oven to 375F.

Heat oil in a large nonstick skillet over medium heat. Add zucchini, onion and red pepper. Saute 9 minutes, or until vegetables are lightly browned and tender. Remove pan from heat; add panko, basil, cheese, remaining 1/4 teaspoon salt and pepper. Mix with a large spoon to combine.